This week is sausage week and Gavin has prepared some bloody brilliant bangers for your bonfire night bonanza.

In addition to our lovely Stansted and plain sausage, we have the following:

  • Wild Boar and Ale
  • Lamb with rosemary and garlic
  • Stansted venison & cranberry
  • Apple, cider and pork

Gavin uses select cuts which he grinds by hand, mixes and stuffs into natural casings.  The sausages are then hung to firm them up and dry out the skin to ensure a meaty, delicious sausage.